Cheesy Keto Friendly Chicken Broccoli & Spaghetti Squash Casserole
If you think spaghetti squash is bland and boring, please read on!
Ah, the lowly spaghetti squash. It has become a favorite for those on Keto diets and used as a substitution in pasta dishes. There’s only one problem – it has very little flavor! Luckily, there is a way to prepare the squash so that it not only serves as a substitute but it takes on a tasty starring role!
Get out a big ole knife, olive oil and some spices……
Cut the squash in half with a large, heavy knife and remove the seeds. Rub the flesh with olive oil and season GENEROUSLY with salt, pepper, garlic powder, onion powder and cayenne (if you don’t mind spice). Or substitute your favorite spices. Literally, anything goes on this versatile blank canvas.
Be sure and make a huge batch of this as it is awesome leftover and also freezes well.
Feel free to cut this recipe in half if there are just two of you. I just can’t seem to keep this on hand, so I make a large casserole each time.
Cheesy Chicken Spaghetti Squash Casserole
Equipment
- Crockpot
Ingredients
- 3 lbs Boneless, skinless chicken breast cut into 2 inch cubes
- 2 Tbsp Kosher Salt
- 2 Tbsp Ground Black Pepper
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 Tbsp Italian Seasoning
- 1 cup Dry White Wine Or substitute chicken stock
- 1 medium Spaghetti Squash Halved seeds removed
- 2 tsp Olive Oil
- 1/2 tsp Cayenne pepper
- 4 cups Broccoli Chopped fresh or frozen
- 1 cup Yellow Onion Chopped fresh or frozen
- 2 cups Chicken Stock
- 1 8 oz Package of Cream Cheese
- 2 cups Mild Cheddar Cheese Shredded
- 1 Tbsp Lemon Zest
Instructions
- Cube the chicken breast to approximately 2" cubes. This keeps it from having long strands when shredding. Season chicken with 1 Tbsp Salt, 1Tbsp pepper, 1 tsp garlic powder, 1 tsp onion powder and 1 Tbsp Italian seasoning.
- Place seasoned chicken in crockpot and add the white wine. Cook on slow for 8 hours. Shred chicken using two forks and keeping the cooking liquid.
- Preheat oven to 350 degrees
- Prepare the squash by cutting it in half and removing the seeds. Rub each half with a teaspoon of olive oil making sure to coat all exposed flesh. (not the skin). Divide the seasonings on each half – 1/2 Tbsp salt, 1/2 Tbsp pepper, 1 tsp garlic powder, 1 tsp onion powder and 1/2 tsp cayenne pepper. Bake at 350 for one hour. (this can be done the day before and the squash can be kept in the fridge until you are ready to prepare the dish)
- Let it cool and the shred the squash with a fork to create those beautiful strands.
- It a large skillet, mix the broccoli, onions, the remaining salt and pepper and the chicken stock. Bring to a simmer. Cover the pan and simmer for 10 minutes. Remove the lid and simmer for 10 more minutes or until the liquid is reduced by at least half. Turn off the heat
- While broccoli mixture is still hot, add the cream cheese. Let the mixture sit for a few minutes to help melt the cheese and then stir to combine.
- In a very large mixing bowl combine the shredded chicken, the shredded squash, the broccoli mixture, the lemon zest and the cheddar cheese. Mix well. (do a taste test to see if you need more S and P!)
- Place the mixture in a 9" by 13" casserole dish. Bake for 30 minutes at 350 degrees.
